Snap Pea Ricotta Toast

5 from 1 vote

This Snap Pea Ricotta Toast is the ultimate creamy savory breakfast recipe! Ready in 5 minutes and satisfying enough to keep you full until lunch. This loaded ricotta toast is the ultimate luxurious breakfast plate, piled high with grilled vegetables (I used asparagus and zucchini), spices, and creamy ricotta. Vegetarian, gluten free, and can easily be made vegan!

Prep Time5

Total Time5

Course: Breakfast, Brunch

Cuisine: American

Servings: toasts

Calories: 205kcal

Author: Kelly Jensen

Cost: $1

Ingredients

2 slices bread use gluten free
1/2 cup ricotta see Notes below for a vegan ricotta
1 cups snap peas stems removed
1/4 cup basil julienned
1/4 teaspoon Crushed Red Pepper Flakes
Sea Salt and Black Pepper

Instructions

Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
Chop fresh snap peas, and add them to the toast. Julienne the basil, and add as well.
Add a sprinkle of crushed chili flakes, sea salt, and tellicherry pepper, and enjoy!

Notes

Vegan Ricotta Recipe

1 12-ounce block silken tofu
1 clove garlic
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Italian seasonings
Pinch of Salt

Add all ingredients to a blender or food processor, and combine until smooth.

Nutrition